The Pioneer Woman Tasty Kitchen
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Red, White, and Blue Potato Salad

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Level: Easy

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Description

What a pretty addition to your Fourth of July picnic table! I always hear, “Bring your potato salad!” when invited to a picnic. Don’t worry, purple (blue) potatoes taste exactly like white ones—delish! Enjoy!

Ingredients

  • 5 whole Purple Potatoes
  • 10 whole Small Red-skinned Potatoes
  • ¼ cups Diced Sweet Onion
  • ¼ cups Diced Swiss Cheese
  • ¼ cups Diced Dill Pickle
  • ½ pints Grape Tomatoes, Halved
  • 1 Tablespoon Chopped Fresh Dill
  • 1 Tablespoon Chopped Fresh Chives
  • 1 Tablespoon Chopped Fresh Basil
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • ½ cups Light Mayonnaise
  • 3 whole Eggs, Hard-cooked

Preparation

Peel and cut purple potatoes into bite-sized pieces. Do not peel red potatoes, but cut into bite-size pieces. Put the potatoes in separate pans, and set to boil. (If cooked together, the purple potatoes will bleed onto the white potatoes. But after they have cooled or chilled, this won’t happen.) Cook until just tender, but not falling apart. Drain and chill.

In the meantime, combine the remaining ingredients, except eggs (onion through mayonnaise).

Peel eggs. Chop one and add it to the mayo mixture. Carefully toss with the potatoes, taking care not to break them up.

Transfer to a serving bowl. White works well to show off the colors of the salad. Garnish with 2 sliced eggs, a dash of paprika, and a fresh dill sprig.

COOK’S NOTE: Any of the ingredients may be altered “to taste.”

One Comment

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Profile photo of dawnalee

dawnalee on 5.11.2010

Great idea for color. Yum!

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